- 1T + 2ts sugar
- 2Ts + 1t hot water
- 2Ts + ½ ts lime juice
- 1T fish sauce
Mix all ingredients. Add chopped hot chili to taste.
Use this variation with dishes calling for a “lighter” (less concentrated) version of Vietnamese dipping sauce, such as cơm sườn nướng or bánh cuốn. Some variations, such as this one on wikipedia are more concentrated, and are more suitable for bland dishes, such as bánh bèo, whose bite-size morsels don’t have much surface area to carry dipping sauce.